Sushi isn't sushi without Spicy Mayo. It only takes a few minutes to make and adds all the difference to your rolls!

Ingredients

1 cup avocado oil
1 egg
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 lemon juiced (about 2 teaspoons)
2 teaspoons - 1 Tablespoon siracha
immersion blender*

     Directions Below

 

 

 

 

Step ONE:

1 cup avocado oil

1 egg, warmed

immersion blender*

Place egg in hot tap water for 5 minutes to warm.  If able, use a wide 4 cup measuring cup for this or something equivalent in size. Add oil then egg. Get out your immersion blender* and place at bottom of  measuring cup/bowl. Turn on and don't lift up for 2 minutes. Mixture should become thick. If you lift immersion blender up sooner, it may not thicken as well. If it's a little runny, add another warm egg and repeat process. 

Step TWO:

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon white pepper

1/2 lemon juiced (about 2 teaspoons)

2 teaspoons - 1 Tablespoon siracha (to your desired amount)

Add above ingredients to Step ONE, mix, and taste. Add additional siracha to your desired level of heat. Will last up to 5 days refrigerated. Serve with vegetarian sushi rolls.

Tips:

*I haven't tried to make this without an immersion blender. 

You can substitute avocado oil for extra virgin olive oil or olive oil. I don't feel it tastes as rich and has more of an oil taste.

I have found different brands of oils will give different results. Cheaper oils tend to be runny and not thicken. You want a high quality oil. 

For immediate use, you can use one clove fresh garlic instead of garlic powder.  It tends to not last as long if you use fresh and can give a burning flavor after 24 hours.

Fresh mustard or dijon can be substituted for dry mustard. It offers a little bit different flavor, but is still good.